Raw Turmeric Pickle
Kachche Haldi ka Achaar
कच्ची हल्दी का अचार
"A golden Himachali elixir where earthy roots meet festive indulgence."
Description
Trsna’s Kachche Haldi ka Achaar is a golden tribute to Himachal’s healing traditions
Our Kachche Haldi ka Achaar is handcrafted during peak turmeric harvest in small, artisanal batches at its Himachali source. We use only locally foraged, mountain-fresh ingredients and a centuries-old heirloom recipe passed down through generations. We shun gimmicks and never substitute a single component—including our original mustard oil—to preserve the pickle’s true, uncompromised character. No shortcuts. Just pure, earthy brilliance in every spoonful.
Awaken your senses with Trsna’s Raw Turmeric Pickle—where mountain-fresh ingredients, time-honoured tradition, and uncompromising quality converge in every jar. Taste the golden glow of Himachal’s hills and discover why our achaar stands unmatched.
Ingredients
Crushed Raw Turmeric (45%): provides a potent, earthy bite and vibrant golden hue.
Mustard Oil: infuses a pungent warmth and authentic hill-country character.
Dry Dates: lend deep, caramel-like sweetness that balances the turmeric’s earthiness.
Dry Coconut Slices: add nutty crunch and hints of tropical aroma.
Raisins: offer bursts of jammy fruit sweetness for lively contrast.
Lemon Juice: injects bright, citrusy tang that lifts and harmonizes flavours.
Salt: enhances overall taste and acts as a natural preservative.
Sugar: rounds out sharp notes with gentle sweetness for harmonious balance.
Sun-dried, roasted, stone-ground spices:
Red Chillies: inject smoky heat and deepen colour.
Fenugreek Seeds: impart gentle bitterness and warm depth.
Fennel Seeds: lend sweet, anise-like aroma.
Carom Seed: adds herbal, thyme-like lift.
Turmeric: reinforces earthy warmth and golden glow.
Asafoetida: anchors the blend with rich, savoury umami depth.
Preservative (INS 211): extends shelf life while preserving bright, fresh flavour.
History
Kachche Haldi ka Achaar has deep roots in Ayurvedic and Pahadi traditions, where turmeric was revered as a rasayana —a rejuvenator. In Himachal, fresh turmeric is harvested in winter and preserved with jaggery or sugar, dry fruits, and warming spices. This pickle was often prepared by grandmothers as a seasonal tonic, passed down through generations as both food and medicine.
Fun Facts
- Raw turmeric (fresh turmeric root) is called Haldi or Kachi Haldi (often dubbed “Indian saffron root” for its vibrant hue and medicinal legacy) in Hindi, Manjal in Tamil, Pacha Manjal in Malayalam, Arishina in Kannada, Pasupu in Telugu, and Ran Halad in Marathi.
- This pickle is traditionally made during Lohri and Makar Sankranti, symbolizing warmth and immunity for the winter season.
- The inclusion of dry fruits like dates and raisins makes it one of the few Indian pickles that’s both therapeutic and indulgent.
Flavour, Taste & Texture
- Flavour: Earthy turmeric meets citrusy lemon, sweet dates, and warm spices.
- Taste: A complex medley of bitter, sweet, tangy, and spicy notes.
- Texture: Coarse, chewy turmeric with soft raisins and coconut slivers in a thick, aromatic oil base.
Health Benefits
- Anti-inflammatory Powerhouse: Curcumin in turmeric supports joint health and reduces inflammation.
- Immunity Booster: Lemon, turmeric, and asafoetida enhance immune response.
- Digestive Aid: Fennel, carom, and fenugreek soothe the gut.
- Antioxidant-Rich: Dry fruits and turmeric help combat oxidative stress.
- Winter Wellness: Traditionally consumed to ward off colds, fatigue, and sluggish digestion.
Serving Suggestions
- Pair with parathas, poori, or khichdi for a warming winter meal.
- Serve with dal-chawal or curd rice for a tangy, earthy contrast.
- Add to cheese boards or mezze platters for a gourmet twist.
- Use as a chutney substitute with samosas, pakoras, or grilled sandwiches.
Fusion & Quick Recipe Ideas
- Golden Achaar Aioli: Blend with mayo or yogurt for a zesty sandwich spread.
- Haldi Quesadilla: Layer with cheese and sautéed onions in a tortilla.
- Pickle-Stuffed Paratha: Use as a filling with mashed potatoes or paneer.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.
- Turmeric-Coconut Stir-Fry: Add to sautéed mushrooms or baby potatoes for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Kachche Haldi ka Achaar special, compared to other brands?
Trsna’s pickle features 45% crushed raw turmeric harvested fresh in-season from the Himalayan valleys of Himachal Pradesh. It’s blended with dry dates, coconut slices, raisins, mustard oil, and lemon juice, then spiced with sun-dried, roasted, and stone-ground masalas like fennel, carom, fenugreek, and red chillies. Crafted in small batches using heirloom recipes passed down through generations, every jar honours the original ingredients without substitutions—not even the oil.
- Is the pickle spicy?
Yes—but pleasantly layered. Red chillies and fenugreek deliver warmth, balanced by the earthy sharpness of raw turmeric and mellowed by the natural sweetness of dates, raisins, and coconut. Lemon juice adds a bright citrus note for harmony.
- How should I store the pickle after opening?
– Seal the jar tightly
– Refrigerate after each use
– Always use a clean, dry spoon to avoid moisture and contamination
This helps preserve its freshness, aroma, and flavour.
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Remains vibrant for 6–8 months, when handled properly
- Are there any additives or preservatives used?
Yes—only minimal, food-grade preservatives:
– INS 211 (Sodium Benzoate)
No artificial colours, flavours, or filler ingredients. We keep it clean and true to tradition.
- Is the pickle vegan and gluten-free?
✅ Absolutely
– 100% Vegan – no dairy or animal-derived ingredients
– Naturally Gluten-Free – no grains or gluten-based additives
- Can I use it in cooking or only as a condiment?
Both! You can:
– Stir it into stir-fries, grain bowls, or lentils for depth and brightness
– Enjoy it as a side with rice, rotis, or sandwiches
– Use it to layer flavour into wraps or festive platters
- Where is the pickle made?
It is handcrafted at source in Himachal Pradesh by local artisans using regionally grown turmeric and spices. The process honours the culinary wisdom of mountain kitchens.
- Do you ship internationally?
Yes—Trsna offers international shipping to selected countries. Shipping charges and timelines are calculated at checkout depending on your location.
- What’s the best way to enjoy it the traditional way?
Mix a spoonful into hot steamed rice with homemade ghee, or pair it with curd rice, aloo sabzi, or folded into a warm chapati. It’s also delightful with poha or tucked into festive thalis for a golden, flavourful punch.
Certifications
| Weight | 125gm, 400gm |
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